I buy normal blocks of butter and store in a container in the cupboard.
I can't stand the taste of butter soft, and it melts funny... it leaves a fake butter smell. I tried it thinking it would be good but I just didn't like it LOL!
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I buy normal blocks of butter and store in a container in the cupboard.
I can't stand the taste of butter soft, and it melts funny... it leaves a fake butter smell. I tried it thinking it would be good but I just didn't like it LOL!
i was referring more to the chemicals in some of the 'extra soft' butters- the one you have sounds fine :):
Mmmmmmmmmm butter! I'm a butter girl... not actually sure I've ever eaten marg... Maybe by accident!
Growing up we lived on property for a while and had a few cows we milked, and we've stored them in those big coffee jars, scoop off the cream and make butter. OMG it was devine! Since then I can only eat the pure butter (cream + salt), nothing softened or with water added as it just doesn't taste right! Though I do struggle with Shel as I leaev the butter out to soften it, and then when I go to use it I find SOMEONE has put it back in the fridge as they were worried it was going to melt :rolleyes::doh:
Oh, and isn't the softened butter just as bad anyway because of the added canola oil causing macular degeneration? Or was that one of those food myths?
it isn't a *real* food myth but canola is a trans-fat and has molecular degeneration (which is one reason if you use canola to fry that you must use it with a warm setting not high):
I'm butter all the way here. I really need a butter dish though!
Personally I use Warnnambool Butter - its lovely and lighter than the woolies' brand of butter. I refuse to cook with anything else :D
I didn't realise canola was a trans-fat...
If I had my way I'd just use plain old butter... DH prefers the one with canola... I think I might buy the two types from now on... especially as the weather starts to cool down I'll just keep my butter in the pantry.
Most oils need to be hydrogenated to become a solid, this makes them a trans fat. So if you have a product that is normally a liquid it generally is trans. Although they have found ways around this in the US, as some states now have a complete ban on trans fats.
When DW recently pointed out how crappy margarine is (for the reasons you guys have listed), we switched to butter as we were both a bit revolted. But that said, our "butter" is that blend stuff, so it's only better than margarine by half I suppose.
I now know why I can't tolerate it. I avoid butter & marg. According to my mum since I could say no, I've not eaten it. I can't stand to watch people who pile it on about an inch thick it gives me the quivers!;)
I use Olive Oil spreads... does anyone know where this compares? theres a few different types and they are in the marg/butter section.
I used to use Nuttlex but didn't really like the taste so switched to the olive oil spreads.
Argh - I can't even butter my bread now without thinking about BB! LOL.
Decided to look it up myself.. and found this on the Fed Up With Food Additives site
Link: Product updates:
butter ? use pure butter (ingredients: cream, water, salt). For easy spread butter use Mainland Butter Soft. Avoid butter with vegetable oils (sorbates 200-203, unlisted antioxidants, flavour enhancers). Devondale Lite contains flavour enhancer 635.
In South Africa: Woolworths Ayrshire range of butter is annatto free, but their brick butter contains unlisted annatto (160b).
margarine ? avoid all margarines except Nuttelex (see below) because of the addition of sorbates (200-203) and other additives. Liddells make a lactose free butter and sunflower oil dairy blend that doesn?t contain antioxidants or preservative.
It's frightening how additives can go unlisted!! eek!
Some people use Philly cheese instead of butter... it has one additive, vegetable gum 106 otherwise it looks like a good alternative too... pretty much the same ingredients as butter but with less fat.
I find Philly is spread thicker than butter, so wouldn't that negate the benefit of lower fat?:
Probably, but the spreadable ones are easier to keep it thin.... although i don't know what addititives they have to make it more spreadable :rolleyes: LOL But if you like cheese on a sandwhich that can kind of do the job of both the cheese and the butter.... especially on a bagel with smoked salmon and capers! Mmmmmm
Nuttalex here. i have recently found out i am lactose intolerant, as is Em. I love butter but unfortunatley it makes me sick.
Just to further add to the debate, type 2 diabetes did not exist until the 1920s, around the same time as margarine was invented. All the crap we put into our systems these days is why we are such an unhealthy bunch of people!
It wasnt until we started processing food and preserving it that diseases like type 2 Diabetes began to crop up, evolution's way of telling us that our diegestive tracts are not designed to metabolise them.
Good point! I wish I could eat more simply... just plain real food, unfortunately it's a compromise everyday with my DH.... he eats fairly well but he was brought up on more highly processed foods than I was... I could easily avoid them totally... but he would ark up :( He insists on doing the grocery shopping more and more often I think so that he can buy his favourites like Sarah Lee desserts and sweet biscuits. If I wasn't so tired with my health condition I'd put a stop to it... but life's one huge compromise when you have a partner/family. At least he prefers real bread (the stuff that only stays fresh for one day) and not the rubbish that poses for bread in the supermarkets these days.
:bump: relevant for another thread...